Roast Chicken and Salsa Verde

Source: Jamie Oliver

• Time: 2 hours
• Difficulty: Not too tricky
• Serves: 6

Ingredients

For the chicken

• ½ tsp fennel seeds
• 1 bunch of mixed herbs such as rosemary, flat-leaf parsley, thyme, sage (20g)
• 1 lemon
• 1 x 1.8kg whole free-range chicken
• 2 tbsp olive oil
• 200ml white wine (optional, or use water)

For the vegetables

• 6 large new potatoes (about 100g each)
• olive oil
• 250g mixed-colour baby carrots
• 1 butternut squash
• 2 large red onions
• 3 small beetroot

For the salsa verde

• 1 bunch of mint (30g)
• 1 bunch of flat-leaf parsley (30g)
• 2 cloves of garlic
• 4 tbsp baby capers
• 6 cornichons
• 5–6 anchovy fillets
• 2 handfuls of unsalted walnut halves
• 2 tbsp Dijon mustard
• 6 tbsp extra virgin olive oil
• 4 tbsp red wine vinegar

Method

1. Set up the barbecue

1. Fill the chimney starter with briquettes. Place two lighter cubes on the charcoal grate and put the chimney on top. Light the cubes and heat the briquettes for about 20 minutes until they are grey and ashen.
2. Place two D-shaped char-baskets on opposite sides of the grill, as close to the sides as possible, leaving a gap in the middle. Divide the hot briquettes between the two baskets.
3. Add the cooking grate, remove the central ring and close the lid to heat up with the air vents fully open.
4. If using wood chips, place them in a bowl of water with the leaves from one sprig of herbs and leave to soak.

2. Prepare the chicken

1. Bash the fennel seeds½ tsp fennel seeds in a pestle and mortar with a good pinch of sea salt and black pepper. Finely grate in a little lemon1 lemon zest, pick in the leaves from one sprig of herbs and pound together, then muddle in the olive oil2 tbsp olive oil. Rub all over the chicken.
2. Fill the cup of the poultry roaster with most of the remaining herbs. Quarter the lemon1 lemon, squeeze in the juice, stuff three wedges into the cup, and fill with the water or wine200ml white wine (optional, or use water). Sit the chicken over the cup so it stands upright, then stuff the remaining herbs and the reserved lemon1 lemon quarter into the top of the bird.

3. Prepare the vegetables

1. Scrub the potatoes6 large new potatoes (about 100g each). One at a time, place on a board between the handles of two wooden spoons and slice down at just under ½cm intervals; the spoon handles stop the blade going all the way through (hasselback style). Rub with 1 tbsp olive oil2 tbsp olive oil, season with salt and pepper, and place in the poultry roaster basket.
2. Scrub the carrots, toss with a little oil, salt and pepper, and add to the poultry basket.
3. Scrub the squash, quarter lengthways and scoop out the seeds, then brush with a little oil, salt and pepper.
4. Place the onions2 large red onions (unpeeled) in a small roasting tray. Scrub, trim and add the beetroot3 small beetroot. Place the tray on the charcoal grate between the two baskets of briquettes and pour in a splash of water.

4. Barbecue

1. Add the cooking grate, place the chicken roaster in the middle, and position the butternut squash1 butternut squash and beetroot3 small beetroot tray close to the coals but not directly over them.
2. Close the barbecue lid and wait for the temperature to reach 200°C, making sure the air vents are fully open. Add the soaked wood chips over the coals if using.
3. Cook with the lid down for 1 hour 30 minutes, or until the chicken is golden and a meat thermometer reads 75°C. The vegetables should be tender and lightly charred. Turn and brush with oil occasionally.

5. Make the salsa verde

1. Pick and roughly chop the mint1 bunch of mint (30g) and parsley1 bunch of flat-leaf parsley (30g). Place on a large chopping board, then peel and add the garlic2 cloves of garlic, followed by the capers4 tbsp baby capers, cornichons6 cornichons, anchovies and walnuts. Continue chopping and mixing together until fine.
2. Scrape into a bowl and add the mustard, extra virgin olive oil6 tbsp extra virgin olive oil and red wine vinegar4 tbsp red wine vinegar. Taste and season.

6. Serve

1. Once the chicken is cooked, remove from the barbecue. Squeeze the onions2 large red onions out of their skins and slice the beetroot3 small beetroot. Remove the chicken from the poultry roaster onto a board, then slice and serve in the middle of the table with the hasselback potatoes6 large new potatoes (about 100g each), vegetables and salsa verde.